Maple-Cardamom Glazed Salmon

By • March 22, 2012 44 Comments

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Author Notes: Now is as good a time as any to admit my current affair with cardamom. So addicted am I to the sweet-savory spice that I've been incorporating it into dishes wherever possible. Here it partners with one of my favorite ingredients for glazing salmon: maple syrup. The syrup and spice make a deliciously complex coat for the fish -- the glaze strikes a chord between sweet and savory, with smoky paprika and cayenne pepper adding a hit of heat. I cooked it in the oven, but for an even smokier finish, try grilling on a wood plank. alasully

Makes 1 lb of fish

  • 1 pound wild salmon filet, de-boned
  • 1/4 cup maple syrup
  • 2 teaspoons ground cardamom
  • 1 teaspoon smoked paprika
  • pinch cayenne pepper
  • salt and pepper
  1. Preheat oven to 450 degrees. In a small bowl combine maple syrup, cardamom, paprika, cayenne and a bit of freshly ground pepper. Whisk until mixture is smooth. Adjust to taste.
  2. Arrange salmon filet on a cutting board. Remove the bones (if your fishmonger hasn't already) and cut into pieces, size as preferred. Brush syrup mixture evenly over the salmon filets. Place a large cast iron skillet into the oven and allow it to heat up for about five minutes while the salmon rests.
  3. Place the salmon in the preheated skillet (scale-side down) and cook for about 10 minutes. Brush more glaze onto the salmon and cook for an additional 3-5 minutes until the salmon is cooked to your liking.

More Great Recipes: Salmon|Fish & Seafood|Entrees|Fish

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Comments (44) Questions (2)


4 months ago Alaina Cillis

This was very good! Will be making again.


5 months ago miriamnz

4 @ 110g serves 257 calories; 3 serves 343 calories


7 months ago Joetta Gobell

Just had this tonight for dinner and it was fantastic! I'm a big fan of cardamom, so it definitely wasn't too much for my tastes. I did set off the fire alarm twice because some of the glaze dripped into the pan and got too smoky, but it was worth it. :) Also, instead of smoked paprika I used 1/2 sweet and 1/2 spicy, which was yummy, and served with roasted veggies and Himalayan red rice.


7 months ago SarahLloyd

I found the amount of cardamon much too strong unfortunately. Next time I will cook it without or with a much smaller amount. Otherwise a nice dish, I assumed that this was cooked in the oven by the way not on the stove.


11 months ago Ticketytwo

Oops. I forgot to say, I made it with garlic ginger sautéed bok choy and put it on a bed of a quinoa wild rice blend


11 months ago Ticketytwo

I just made this and it was delicious! I also love cardamom. Put it in the oven on foil since I don't have a cast iron skillet. I used to, time to get a new one


11 months ago FoodIsLove

Loved the flavor. Will make it again. Have to admit that I made it on top of the stove in my cast iron skillet, skin side down(hot here in California and didn't want to heat up the kitchen). Used Costco wild salmon pieces and poured the maple syrup glaze into the pan while it cooked. Needed a bit of liquid so I added apple cider (yum) and finished the sauce at the end with a swirl of butter. Also served it with asparagus.


over 1 year ago Nancy Hastings

It was great, used Keta salmon, portion sized and baked just 10 minutes. Roasted garlic asparagus with it. Yum.


over 1 year ago BadCat

The flavor was a bit overpowering by itself but chopped up the salmon as an ingredient in a salad helped mellow the flavor.


over 1 year ago kayakgirl

Tasty. But not amazing. easy though. served with braised brussel sprouts and baked sweet potatoes with a yogurt curry sauce. yummy, healthy, filling.


over 1 year ago MaggieMayI

I've been making this regularly since I found the recipe. My family loves it. It's tied for our favorite way to do salmon. The other one is with cajun spices and a Seville orange marmalade-lime juice glaze. Both are outstanding.


over 1 year ago ewesterschulte

I have whole cardamom pods to grind. It's the green, right? Not brown pods.


over 1 year ago Ashley Couse | Bloom & Nourish

This looks amazing! Can't wait to try it. :)


over 1 year ago Tim Jandt

Not sure why I'm pre-heating my oven to 450 degrees to pan fry the salmon?


over 1 year ago Ashley Marie

Step 2 says "Place a large cast iron skillet into the oven and allow it to heat up for about five minutes while the salmon rests."


over 1 year ago Ashley Marie

Only had regular paprika and opted for agave nectar instead of maple syrup and it was SO DELICIOUS. I cooked it at 400 for around 20 minutes and it came out perfect (I had some other items in the oven). Thank you so much for this simple, yet extraordinary recipe!


almost 2 years ago bgavin

Made this last night. Used a quarter cup of New Hampshire syrup on 0.84 pound of salmon. I only had whole cardamom, used three big pods, smashed in the mortar and pestle. This was delicious and not over sweet, which I was concerned about.


over 2 years ago EmHaleVT

This was delicious. I made it with Vermont maple syrup on wild salmon. I didn't have cardamom and used cinnamon and nutmeg as a substitute. Really good. I'd definitely make this again. Thank you.


over 2 years ago Mary E

This was wonderful. Thank you. I used canned salmon and just threw it in a skillet with the above spices. I let everything simmer for about 10 minutes. I used sugar free maple syrup since I'm watching my carbs. Great recipe.


over 1 year ago kayakgirl

hmmm. i know i'll come off like a bi%^&h, but sugar free maple syrup is nothing but chemicals with a touch of high fructose corn syrup. nothing redeeming about it at all. true maple syrup is a whole food, with lots of minerals, and far superior to any "product" produced in a factory. eat real food. better to pay the farmer now than the doctor later.


almost 3 years ago LittleMissMuffin

Not sure if I did something wrong, but I did not like this at all, and I love salmon, smoked paprika and maple syrup. I used ground cardamom from Guatemala. Very disappointed...maybe cardamom is like curry, some people just don't like it? My kids didn't like it either. Normally I just sear salmon with salt and pepper but its finally cool enough here in soca to turn the oven on, so I thought I would try this


about 3 years ago Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

For those concerned about carbs, for what it's worth, I've made this recipe about 5 times and have cut the glaze recipe (and in turn, the volume of maple syrup) in half and still have enough to coat the fish thoroughly.